Prep the produce. Peel and core the pineapple, then cut it into small, bite-size cubes. Slice or dice the cucumbers. Thinly slice the red onion. Chop the herbs and mince the chili if using.

Make the dressing. In a small bowl, whisk together lime juice, rice vinegar, honey, olive oil, salt, and black pepper. Taste and adjust. You’re aiming for bright, lightly sweet, and well-seasoned.

Combine the salad. In a large bowl, add the pineapple, cucumbers, red onion, herbs, and minced chili. Pour the dressing over the top.

Toss gently. Use a large spoon to toss until everything is coated. Don’t overmix or the pineapple can bruise and release too much juice.

Season and rest. Taste and add more salt, lime, or honey if needed. Let the salad sit for 10–15 minutes so the flavors mingle.

Finish with crunch. Right before serving, sprinkle with sesame seeds, chopped peanuts, or a pinch of chili flakes or Tajín for a little kick and texture.

Serve cold. This salad is best chilled or at least cool. Serve alongside grilled proteins, rice bowls, or tacos—or enjoy it on its own.